Patched blueberry pie

Yield: 8 servings

Measure Ingredient
1¾ cup All-purpose flour
1 teaspoon Equal® sweetener
½ teaspoon Salt
5 tablespoons Margarine; cut into pieces
5 tablespoons Ice water
11¾ teaspoon Equal® sweetener; divided (or 39 packets equal sweetener)
4 tablespoons Cornstarch; divided
2 teaspoons Cornstarch
⅓ cup Apple juice
2 tablespoons Lemon juice
6 cups Fresh blueberries (or 2 packeages 16 oz each; frozen unsweetened blueberries, thawed)


Pie Crust: Combine flour, sugar, and salt in medium bowl; cut in margarine until mixture resembles coarse crumbs. Add water, a tbsp at a time, mixing with fork until dough forms.

Roll ⅔ of the pastry on lightly floured surface into circle 1½" larger than inverted 9" pie pan. Ease pastry into pan.

Mix remaining 10 ¾ tsp equal, 2 tsp cornstarch, apple juice, and lemon juice in small saucepan; heat to boiling, whisking until thickened, about 1 minute.

Sprinkle remaining 4 tbsp cornstarch over blueberries and toss; stir apple juice mixture into blueberries. Spoon blueberry mixture into pastry.

Roll remaining pastry on lightly floured surface to ⅛" thickness; cut into ½" strips. Lay pastry strips across top of pie and weave ito lattice design. Trim ends of strips; fold edge of lower pastry over ends of strips and seal and flute edges.

Bake at 425 until pastry is golden and pie is bubbly, 30 to 40 minutes; cover edge of pastry with aluminum foil if necessary to prevent excessive browning. Cool on wire rack.

Per serving = 258 calories, 7 gm fat, 0 mg cholesterol, 224 mg sodium 45 gm carbohydrate, 3 gm fiber, 3 gm protein Exchanges: 1 fruit, 2 bread, 1 fat.

Posted to EAT-LF Digest by "carolreu@..." <carolreu@...> on Nov 22, 1999, converted by MM_Buster v2.0l.

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